K can be produced in the intestines and this function is improved with
the presence of cultured milk, like yogurt, in the diet, Vitamin K is
classified as a fat-soluble vitamin.
K is used in the body to control blood clotting and is essential for
synthesizing the liver protein that controls the clotting. It is
involved in creating the important prothrombin, which is the precursor
to thrombin - a very important factor in blood clotting. It is also
involved in bone formation and repair. In the intestines it also
assists in converting glucose to glycogen, this can then be stored in
the liver. There are some indications that Vitamin K may decrease the
incidence or severity of osteoporosis and slow bone loss.
deficiency of this vitamin in newborn babies results in hemorrhagic
disease, as well as postoperative bleeding and hematuria while muscle
hematomas and inter-cranial hemorrhages have been reported.
A shortage of this vitamin may manifest itself in nosebleeds, internal hemorrhaging.
dosage underneath is the Recommended Dietary Allowance (RDA), but be
aware that this dosage is the minimum that you require per day, to ward
off serious deficiency of this particular nutrient. In the therapeutic
use of this nutrient, the dosage is usually increased considerably, but
the toxicity level must be kept in mind.
Males 80 micrograms per day and females 70 micrograms per day.